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Pomegranate Guacamole: A Tropical Fiesta! Discover the ultimate Pomegranate Guacamole! Creamy avocados, juicy pomegranate, spicy jalapeño, and crispy plantain c

Pomegranate Guacamole: A Tropical Fiesta!

This pomegranate guacamole is a vibrant and refreshing take on a beloved classic, offering an explosion of flavors and textures that will elevate any gathering. The creamy richness of ripe avocados perfectly complements the sweet-tart burst of fresh pomegranate arils, creating a sophisticated yet approachable dip. Accompanied by crispy, homemade fried plantain chips, this dish is a delightful fusion of tropical and savory notes, ideal for anyone seeking a unique appetizer or a healthy, satisfyin
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8
Course: Appetizer
Ingredients Method Notes

Ingredients
  

  • 3 large ripe hass avocados (halved, seeded and peeled)
  • 1 large or 2 small limes (juiced)
  • 1/2 teaspoon ground cumin
  • 1 large jalapeño (seeded + chopped)
  • 1/3 cup fresh cilantro (chopped)
  • arils from 1 pomegranate
  • salt (to taste)
  • 4 ounces crumbled feta cheese (optional)
  • 4 inch yellow plantains (sliced into 1/2 rounds)
  • oil (for frying)

Method
 

  1. Add the avocado halves to a medium mixing bowl. Squeeze lime juice over the avocados and toss gently to coat. Add the cumin. Lightly mash the avocados with a fork, keeping them chunky.
  2. Fold in the chopped jalapeño, cilantro, pomegranate arils, and a pinch of salt. Stir in the crumbled feta cheese, if using. Taste and adjust seasoning with more salt if needed.
  3. Heat about an inch of oil in a medium skillet over medium heat until hot.
  4. Fry the plantain slices for 2-3 minutes per side until lightly golden. Remove from oil and drain on paper towels.
  5. Transfer the fried plantain slices to a cutting board. Using the back of a wooden spoon, smash them down into flat, round disks.
  6. Return the smashed plantains to the hot oil and fry for another 2-3 minutes on each side until golden brown and crispy. Remove to a paper towel-lined plate and sprinkle with chili salt (if desired). Enjoy immediately!

Notes

- Use ripe Hass avocados for the creamiest texture.
- For extra heat, leave some seeds in the jalapeño.
- Fry plantain chips just before serving for maximum crispiness.
- Adjust salt and lime juice to your personal taste preference.
Allergens: Soybeans.